Farro & Green Bean Salad with Walnuts and Dill
This salad is hearty yet light, featuring chewy farro, crisp-tender green beans, toasted walnuts, and fresh dill. Tossed with a lemony olive oil dressing, it makes a nourishing side dish or a vegetarian main. The nutty farro and earthy walnuts pair beautifully with the bright herbs and tangy dressing.
⏱ Time
Prep: 15 minutes
Cook: 25 minutes
Total: ~40 minutes
Ingredients
Salad
1 cup farro (uncooked, ~200g)
250g (½ lb) green beans, trimmed
½ small red onion, thinly sliced
½ cup walnuts, toasted & roughly chopped
¼ cup fresh dill, chopped
¼ cup feta cheese, crumbled (optional)
Dressing
3 tbsp extra virgin olive oil
1 ½ tbsp lemon juice (freshly squeezed)
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 small garlic clove, finely grated or minced
Salt & black pepper, to taste
Instructions
1. Cook Farro
Rinse farro, then cook in salted boiling water until tender but chewy (about 20–25 minutes; follow package instructions).
Drain well and let cool slightly.
2. Cook Green Beans
While farro cooks, bring a pot of salted water to a boil.
Add green beans and cook for 2–3 minutes until bright green and crisp-tender.
Drain and plunge into ice water to stop cooking. Drain again.
3. Toast Walnuts
In a dry skillet over medium heat, toast walnuts for 3–4 minutes until fragrant. Roughly chop.
4. Make Dressing
In a small bowl, whisk olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper until emulsified.
5. Assemble Salad
In a large bowl, toss farro, green beans, red onion, dill, and walnuts.
Add dressing and mix gently.
Top with crumbled feta if using.
6. Serve
Enjoy warm, room temperature, or chilled.
Tips
Add chickpeas or grilled chicken if you’d like more protein.
Swap walnuts with almonds or hazelnuts for a twist.
A sprinkle of lemon zest right before serving brightens everything.
ℹ️ Nutrition information
Calories: ~360
Protein: 10g
Carbs: 46g
Fat: 16g
Fiber: 8g